Monday, August 8, 2011

Freezing Veggies.


Being members of the "farm" we get tons of veggies some weeks.  Last Thursday it was almost two quarts of aging green beans.  Way more green beans than I want to eat in a week so I decided to freeze some.  Below is my method and some pics to help get the process across.


Get a pot big enough to amply hold the veg.  Fill with water, salt generously and heat on high until boiling.  Set up a large bowl with ice and water for dumping the green beans in after cooking to stop the cooking process.

Rinse green beans well and drain.

I pinch the end off where the bean attaches to the vine.

When the water is boiling hard, drop the beans into the water.  Set a timer for two minutes.
You want to get them back to the boil as quickly as possible.

When the beans are finished, drain and immediately plunge into the ice water to stop the cooking process.

Once cold, spread them out on a cookie sheet.  Try to make sure that none are touching.

Get them in the freeze.  When solid, take out and place in a freezer bag pushing out as much of the air as possible.  Air is the enemy of frozen food.  This way you can take out a few for a salad or all for a dinner side.

Also date the bag.  It will be a wonderful treat in December when those tasteless beans from South America appear in the market.

Happy Eating!

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